Dudhi Thepla
These Dudhi Thepla are soft, spiced Indian flatbreads made with grated bottle gourd. They're quick to mix up and cook, great for a light meal anytime.
Ingredients
- 300 grams whole wheat flour
- 2 medium bottle gourds
- 0.25 cup plain yogurt
- 2 tablespoons finely chopped green chilies
- 1 tablespoon finely chopped ginger
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 0.5 teaspoon asafoetida (hing)
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons sesame seeds
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons extra vegetable oil for cooking
Instructions
- Wash and peel 2 medium bottle gourds. Grate them finely using a box grater.
- In a large mixing bowl, combine 300 grams whole wheat flour, the grated bottle gourd, 0.25 cup plain yogurt, 2 tablespoons finely chopped green chilies, 1 tablespoon finely chopped ginger, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 0.5 teaspoon asafoetida, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 2 teaspoons sesame seeds, and 1 teaspoon salt. Add 2 tablespoons vegetable oil to the mixture.
- Mix all the ingredients well to form a firm dough. Do not add water initially, as the bottle gourd will release moisture. If the dough is too dry, add 1-2 tablespoons of water, one spoonful at a time, until the dough comes together properly. Knead the dough for 5-7 minutes until it is smooth and pliable.
- Divide the dough into 12 equal portions. Roll each portion into a smooth ball.
- Lightly dust your work surface with whole wheat flour. Take one dough ball and roll it out into a thin circle, about 6-7 inches in diameter.
- Heat a griddle or flat pan over medium heat. Once hot, place one rolled out Thepla onto the griddle.
- Cook for about 30 seconds until small bubbles appear on the surface. Flip the Thepla and cook the other side for another 30 seconds.
- Apply 0.25 teaspoon of vegetable oil evenly over the surface of the Thepla. Flip again and cook until golden spots appear. Apply 0.25 teaspoon of vegetable oil on this side too, then flip and cook until both sides are golden brown and slightly crispy.
- Remove the cooked Thepla from the griddle and place it in a plate lined with a clean cloth or a tortilla warmer to keep it warm. Repeat the process with the remaining dough portions.
- Serve the hot Dudhi Theplas with plain yogurt, pickles, or chutney.